- Hardcover: 256 pages
- Publisher: St. Martin's Press; First Edition edition (Nov 8 2000)
- Language: English
- ISBN-10: 0312253230
- ISBN-13: 978-0312253233
- Product Dimensions: 23.1 x 19 x 2.3 cm
- Shipping Weight: 567 g
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #442,475 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Booklist
In Grandma's Wartime Kitchen, Hayes recalls the belt-tightening days of World War II, when homefront cooks faced rationing of meats and sugar. Ingenious cooks supported the war effort by using oats or rice to extend small portions of meats, using variety meats, and substituting nonrationed sweeteners such as molasses for sugar. America's housewives learned to make good pork roasts, since that meat was in greater supply than was beef. Hayes has collected recipes from this era and supplies helpful commentary. These recipes are still useful for anyone seeking to conserve or to reduce the amount of red meat a family consumes. The book is also a reminder of the privations endured on the homefront during the great conflict. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
Book Description
An affectionate and informative look at women on the Home Front in the 1940s, Grandma's Wartime Kitchen presents more than 150 classic recipes (updated for today's kitchens) along with anecdotes, advertisements, advice, and archival recipes from a unique and defining period in America's history.
With details and personal voices that make the material come to life, the book covers:
* The U.S. government's food rules and ration books
* Substitutes for rationed sugar, and the delicious dessert recipes they inspired
* Stretching butter, meat, coffee, and other staples
* Cooking and baking for the troops abroad
* Wartime entertaining including Defense Parties, progressive parties, and a traditional Thanksgiving dinner using wartime commodities
* Monday Meatloaf, Mother's Fried Chicken, Macaroni and Cheese, Apple Dumplings, Vermont Johnny Cake, Honey Apple Pie, and many other recipes.
At a time when America is saluting the soldiers who fought in World War II, this one-of-a-kind collection offers a portrait of the courageous (and delicious) contributions of the women who stayed behind.
With details and personal voices that make the material come to life, the book covers:
* The U.S. government's food rules and ration books
* Substitutes for rationed sugar, and the delicious dessert recipes they inspired
* Stretching butter, meat, coffee, and other staples
* Cooking and baking for the troops abroad
* Wartime entertaining including Defense Parties, progressive parties, and a traditional Thanksgiving dinner using wartime commodities
* Monday Meatloaf, Mother's Fried Chicken, Macaroni and Cheese, Apple Dumplings, Vermont Johnny Cake, Honey Apple Pie, and many other recipes.
At a time when America is saluting the soldiers who fought in World War II, this one-of-a-kind collection offers a portrait of the courageous (and delicious) contributions of the women who stayed behind.
Inside This Book
(Learn More)
First Sentence
The period between December 7, 1941 (the bombing of Pearl Harbor), and August 14, 1945 (Japan's surrender), was a time of dramatic changes in the lives of American women. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The period between December 7, 1941 (the bombing of Pearl Harbor), and August 14, 1945 (Japan's surrender), was a time of dramatic changes in the lives of American women. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
The Greatest Generation of Cooks,
By A Customer
This review is from: Grandma's Wartime Kitchen: World War II and the Way We Cooked (Hardcover)
Those of us living in this age of plenty have no idea what it was like to cook during World War II when sugar, butter, meat and oh, so many canned foods were rationed. I was a very little girl then and didn't understand so many of the hardships my mother endured. This book answers so many of the questions left unanswered and for me it is a joy to read. I do remember many of the recipes included here and for old times sake, I plan to give many of them a try. This book is a must for anyone interested in food or food history. We may not cook this way today-- we don't have to. But these old make-do recipes can teach us all a lot.
3.0 out of 5 stars
A look back in time to our "home front",
By KC "KC" (CA) - See all my reviews
This review is from: Grandma's Wartime Kitchen: World War II and the Way We Cooked (Hardcover)
I just purchased this book for my mother as a Christmas present, as she was born just before the USA's involvement in WWII. I gave it to her yesterday at our family gathering. Once she saw the cover, it was VERY difficult to get her to stop looking through it...she had to force herself to put it away!I did check it out before I wrapped it...like Mom, I enjoy reading cookbooks in general, as well as being an American history buff. I don't know if I would actually try any of the recipes in this book (just not the kind of stuff I usually eat these days) but the chapters on food rationing and wartime entertaining (usually just glossed over in most books about the era) were very interesting! I just gave this book three stars since I would have liked more historical photos, as well as pictures of some of the completed dishes. If you enjoyed this book, I would also recommend the "Culinary Arts Institute Encyclopedic Cookbook" which was first published in the 40's, as another view of American cookery at that point in time.
5.0 out of 5 stars
THE WAY WE WERE,
By A Customer
This review is from: Grandma's Wartime Kitchen: World War II and the Way We Cooked (Hardcover)
With Grandma's Wartime Kitchen, Joanne Lamb Hayes has filled a void in the culinary history of the 20th century. Those of us old enough to remember WWII, food rationing, victory gardens, and canning marathons will welcome this book, which puts between two covers so many of the meat-, butter- and sugar-stretching recipes women cooked in those lean years. They will also love reading the stories of how women coped and cooked, often working in munitions factories all day, then coming home to cook for their children. What imagination, what grace-- and all of this without dishwashers, microwave ovens and so many of the time-saving appliances we take for granted in this pampering age of plenty! The recipes look wonderful, as on-target today as they were in the 40s and I, for one, am eager to try them. But even if you never cook from this book, you'll love curling up with it. No dose of history was easier to swallow. Take a hard look at this book, Gen Xers. Keep it on a handy shelf. You can learn a lot from your grandmothers!
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